Sesame Seed Encrusted Tilapia over Transparent Noodles Topped with a Light Spicy Mustard Sauce

Obviously we love tilapia as you can see from the many recipes using this type of fish. We love it for many reasons; it is a mild flavored fish that lends itself well to making it various ways, our kids love it, it is economical and it cooks fast. This version has a kick from the spicy mustard. If serving to kids reduce the amount of the mustard. The type of noodle being used goes by many names, bean threads, transparent or shining noodles, pea-starch noodles, or mung bean sticks. They are mild and delicate like the fish and both pair perfectly with the light sauce. Ingredient amounts serve four.

Ingredients

Fish
4 tilapia filets, about 1 1b.
3 tablespoons of sesame seeds, maybe more depending on the size of your filets
2 tablespoons of toasted sesame oil
Noodles
1 – 3 3/4 oz. package of cellophane noodles
2 tablespoons of toasted sesame oil
Sauce
1 – 14. oz can of coconut milk
2 tablespoons of an Asian hot mustard paste
Garnish
2 green onions thinly sliced

Technique

Combine coconut milk and mustard in a medium sized pot over medium high heat. Whisk for about 5 minutes while it comes to a slow boil. Once you have whisked for about 5 minutes reduce heat to a simmer.

Prepare noodles per directions. Drain and quickly sauté in a large skillet with the toasted sesame oil over medium high heat. After a few minutes of sautéing remove from heat and set aside.

Rinse and drain tilapia filets. Pat each side of filet with sesame seeds. Heat toasted sesame oil over medium high heat in a large skillet. Add filets to skillet, turn filet once browned. While waiting for second side to brown, pour noodles into a large serving dish. Once the second sides of the filets are nicely browned and thoroughly cooked remove from skillet and place on top of noodles. Pour all of the sauce over noodles and fish. Garnish with green onions and serve family style as shown.

Suggested Beverage

Try Souverain Sauvignon Blanc (Alexander Valley, California), Root:1™ The Original Ungrafted Sauvignon Blanc (Casablanca Valley, Chili), Bellerive Garda Pinot Bianco (Italy), Samuel Adams® Pale Ale (Boston, MA), Tsingtao (China) or Sapporo (Japan).

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